Job Description
Job Description
The Executive Chef will lead a small, dynamic culinary team of 5-10 members with a hands-on and collaborative approach, focusing on regional and local cuisine. This role involves extensive participation in event catering and banquet services, ensuring exceptional food quality and customer satisfaction. The Executive Chef will oversee all kitchen operations including menu development, staff training, and supplier coordination, utilizing modern scheduling and inventory management systems to maintain efficiency and compliance with food safety standards.
Responsibilities
- Develop and design menus emphasizing regional and local cuisine
- Manage kitchen operations and lead a team of 5-10 culinary staff
- Maintain quality control and ensure compliance with food safety regulations
- Train and mentor kitchen staff to enhance skills and performance
- Manage inventory, coordinate with suppliers, and control food costs
- Standardize recipes to ensure consistent quality and presentation
- Oversee event catering and banquet service operations extensively
- Utilize scheduling software and inventory management systems for operational efficiency
- Promote customer satisfaction through leadership and team collaboration
Required Qualifications
- Minimum 5 years of experience in culinary arts
- Proficient in culinary techniques and menu planning
- In-depth knowledge of food safety standards and compliance
- Experience in inventory control and budget management
- Strong team leadership and staff training skills
- Excellent communication and problem-solving abilities